Here's another vintage Rhubarb recipe.
Maybe all Rhubarb recipes are vintage.
I need to create a new recipe that's current.
I may be the only one that likes Rhubarb.
I hope that others will try some Rhubarb recipes.
1 C plus 8 TBS Sugar, divided
1/2 C Cranberry Juice Cocktail
1/4 C Water
3 1/2 C Rhubarb , cut into 1/2" pieces
2 C Biscuit Mix
1/2 tsp Nutmeg
1 TBS Vegetable Oil
1/3 - 1/3 C Milk
3 TBS Butter, softened, divided
In a saucepan, combine:
1 C Sugar
Cranberry Juice Cocktail
Bring to a boil and boil for 1 minute
Set aside to cool
Butter an 8" square casserole dish greased with 1 TBS softened Butter
In a mixing bowl, combine:
2 TBS Sugar
Add Oil and Milk to the Biscuit Mixture to create a dough.
Knead lightly on a floured surface.
Roll into a 9" square
Spread with remaining Butter
Cover with remaining Rhubarb and 4 TBS Sugar
Roll it into a Jelly Roll, seal the edges, cut into 9 slices
Place the slices over the Rhubarb. 3X3
Pour the Cranberry Syrup over the Rolls and sprinkle with 2 TBS Sugar
Bake in a 425 degree oven for 25 to 30 minutes.
Peace in the Kitchen!